Crispy Golden Homemade French Fries Seasoned anyway you'd like. Made with baked Potatoes that are brined before deep frying.
Servings: 1 batch
Equipment
- Deep Fryer
Ingredients
- 8 large Potatoes
- 8 C Water
- 1/2 C Vinegar - white or malt
- 2 Tbl Kosher Salt
- 1 Tbl Beef Powder - optional
Instructions
- Scrub the Potatoes and Pierce the ends to allow steam to escape. Bake the Potatoes in the oven at 400 F for about 45 minutes or just soft. Let cool and Peel the Skin off. Refrigerate to cool the potatoes down before slicing into fries.
- Fill a pot up with all ingredients. Place the fries into the Pot carefully and leave for a 1 1/2 hours. After brining, give it a gentle mix and Strain the Potatoes out well.
- Place the fries into the basket to deep fry at highest temp around 400 F. This will immediately drop your heat but keep the fries in there for about 5 minutes or until the steam has lessened a bit or is gone. Lift the fries out and let the oil come back to temp.
- Once the Oil comes to temp, lower the fries back in and cook until there is no more steam and pretty good color. Lift the basket out again and let the oil return to temp.
- Deep Fry the Fries for the Third Time but only for a few seconds, 20 seconds or so. Remove the basket and dump the fries into a steel bowl and Season if needed and serve.
Notes
It's going to seem like the potatoes are too soft or falling apart too much. Don't worry, the Brine with the vinegar is going to toughen the fries. Just handle carefully until you get them deep fried. Then they are crispy and easier to handle.
The Old Method was to brine the Potatoes and Bring to a boil and simmer for about 10 minutes. Then Strain and let dry before deep frying. This method works quite well, but I find you get better results if you bake the potatoes and then brine.